Ingredients:

• Sweet potatoes, 3, cut into small cubes (about 2.5-3 cups)

• Red bell pepper, 1 large, diced into small cubes

• White onion, 1 large, finely chopped

• Fresh parsley, 1.5 tsp

• Paprika, 1 tsp

• Cumin, 1/2 tsp

• Garlic powder, 1/2 tsp

• Salt, 1/2 tsp, plus more to taste

• Black pepper, 1/2 tsp, plus more to taste

• Dried oregano, 1/2 tsp

• Extra-virgin olive oil, 2 tsp

Instructions:

1. Preheat oven to 425°F (218°C). On a baking sheet, toss the diced sweet potatoes with 1 tsp of the extra-virgin olive oil, cumin, paprika, salt, and black pepper. Roast in the oven for about 25-30 minutes or until tender.

2. While the sweet potatoes are roasting, heat a cast iron skillet over medium heat with the other tsp of extra-virgin olive oil. Add the diced red bell pepper, white onion, dried oregano, fresh parsley, garlic powder, salt, and black pepper. Cook, stirring occasionally, for about 6-10 minutes or until the vegetables are softened and fragrant.

3. Once the sweet potatoes are done, add them directly to the cast iron skillet with the peppers and onions. Mix everything together for another minute. Taste and adjust seasoning as needed with salt, black pepper, and paprika.

4. Plate the roasted sweet potato skillet and serve with ketchup or hot sauce on the side.